Spicy Salmon Stir-Fry

When I made this I used dried noodles which need boiling first before adding to the wok. Personally, I would prefer to use straight to wok noodles instead but I didn’t have them in my cupboard at the time. This is a really quick meal to cook but as there is a lot going on at the same time it can get a bit tricky. The key is to do as much as possible in preparation before you start to cook. Don’t do it if you are tired. If you are like me and love crispy salmon skin, then the best thing to do is to make sure the pan is good and hot before you place the salmon in it. Use olive oil, and always cook skin side down first. The vegetables in this recipe are only suggestions. You can so easily switch them for others depending on your preference, or what you have at the time. You could use broccoli instead of carrot, baby corn or sugar snap peas instead of mangetout. Swap the pak choi for spinach. Be creative. I don’t believe you can go wrong but if you do, feel free to let me know.

Print Recipe

Spicy Salmon Stir-Fry

Keyword

Noodles, Salmon, Vegetables

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 1 piece ginger cut in half
• 2 cloves garlic
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 1 tsp olive oil
• 2 salmon fillets
• 1 onion
• 1 chilli
• 1 carrot
• 1 pepper
• 1 pak choi
• 1 bag mangetout
• 1 tbsp fish sauce
• 1 handful coriander
• 2 blocks noodles. you can use dried or straight to wok

Keyword Noodles, Salmon, Vegetables Prep Time 15 minutes Cook Time 10 minutes Servings people Ingredients 1 piece ginger cut in half 2 cloves garlic 2 tbsp lime juice 2 tbsp soy sauce 2 tsp sesame oil 1 tsp olive oil 2 salmon fillets 1 onion 1 chilli 1 carrot 1 pepper 1 pak choi 1 bag mangetout 1 tbsp fish sauce 1 handful coriander 2 blocks noodles. you can use dried or straight to wok

Instructions

To Prepare:

1. Firstly make the marinade. Peel and grate one piece of the ginger and 1 garlic clove. Mix this together with 1 tbsp of the lime juice and soy sauce and 1 tsp of the sesame oil. Pour this over the salmon fillets rubbing it in to the flesh and leave while doing the rest of the preparation.
2. Put the olive oil in a frying pan and the sesame oil in a wok.
3. Slice the onion and chilli and add these to the wok.
4. Peel and grate the other piece of ginger and garlic clove and add to the wok.
5. Peel and slice the carrot, chop the pepper, slice the pak choi and have the mangetout to hand.
6. Shred the coriander.
7. At this point if you are using dried noodles place them in a pan of boiling water and leave to simmer for 4 minutes. Strain them and leave to one side.

To Cook:

1. Heat both pans over a high heat, and keep stirring the contents of the wok. When they start to sizzle and are very hot add the chopped vegetables and mangetout to the wok with the shredded coriander and give it a good mix.
2. Place the salmon fillets skin side down in the frying pan. Keep stirring the wok while cooking the salmon for 3 minutes.
3. Flip the salmon over and cook on the other side for 1.5-2 minutes depending on size of fillet
4. Once the salmon has been flipped, add the noodles to the wok with the other tbsp of soy sauce and lime juice as well as the fish sauce. Stir so that everything is combined.
5. Remove the wok from the heat and serve.
6. Once the salmon is cooked transfer the fillets from the pan to your plate and enjoy!

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.